• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and return to saucepan.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Place chicken into the air fryer basket and cook until cooked through, 15-18 minutes. TIP: No air fryer? Heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until browned and cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). TIP: The chicken is cooked when it is no longer pink inside.

• While chicken is cooking, roughly chop cucumber and tomato. Reserve a splash of pineapple juice, drain and roughly chop pineapple. • In a medium bowl, combine cucumber, tomato, pineapple, a pinch of chilli flakes (if using), reserved pineapple juice and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.

• To the pan with rice, stir in the butter, until coated. Season to taste. • Slice chicken if preferred. • Divide rice and chilli pineapple salsa between bowls. Top with chicken and coconut sweet chilli mayonnaise. • Tear over coriander to serve. Enjoy!